Tuscan Kale & White Bean Salad

5 Min.
8 Min.
4-6
Ingredients
1
pound Cavatappi noodles, cooked al dente according to package
1 pound Cavatappi noodles, cooked al dente according to package
½
teaspoon minced garlic
½ teaspoon minced garlic
2
teaspoons Better Than Bouillon® Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
¼
cup red wine vinegar
¼ cup red wine vinegar
2
tablespoons lemon juice
2 tablespoons lemon juice
½
cup olive oil
½ cup olive oil
1
(15-ounce) can Bush’s® Cannellini Beans, rinsed and drained
1 (15-ounce) can Bush’s® Cannellini Beans, rinsed and drained
2
cups rough chopped kale, rinsed
2 cups rough chopped kale, rinsed
1
(7-ounce) jar small-diced roasted peppers
1 (7-ounce) jar small-diced roasted peppers
¼
teaspoon coarse black pepper
¼ teaspoon coarse black pepper
Directions
  1. In a medium bowl, whisk together garlic, Seasoned Vegetable Base, red wine vinegar, olive oil and lemon juice.
  2. Add the noodles, white beans, kale, roasted peppers and black pepper to the bowl, toss to combine. Serve immediately.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Seasoned Vegetable Base.

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